Tag: Rice

Normally I would make this recipe with white rice. Well after getting everything prepped and realizing that I only had a tiny bit of rice left, I decided to give some rice noodles a try as a substitute, now I want to make it this way next time! So good!

Place lid on your pressure cooker and make sure to set release valve to closed. Press manual and adjust time for 45 minutes. Allow to complete cycle then let naturally release for 15 minutes. Remove chicken from pressure cooker. Combine corn starch and water and add into pot. Turn Instant Pot on to saute and stir until thickened.

In a large bowl, mix together turkey, breadcrumbs, eggs, green onions, garlic powder and salt/pepper until well combined. Shape mixture into 1½-inch balls (you’ll make roughly 40 balls) and place spaced apart on prepared baking sheets lightly sprayed with cooking spray.

Bake meatballs for 20 to 25 minutes, or until browned and cooked through.

While the meatballs are baking, combine all the ingredients for the sauce in a small saucepan and bring to a boil over medium heat, whisking continuously. Reduce heat and simmer for 8 to 10 minutes (the sauce will start to thicken) then toss with the meatballs.

Serve immediately over brown rice and top with green onions and a few sesame seeds. Enjoy!

Instructions

Start by cutting the chicken into 2-3 inch chunks, I tend to leave them a bit larger as the pressure cooker tends to make the chicken very moist and this helps to avoid breaking the chicken pieces.

Heat up your pressure cooker: press Sauté -> click on the Adjust button -> select More to get the Sauté More function, which means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.

Add the oil to the hot Instant Pot, wait one minute for the oil to heat up and add the chicken. Sauté for 2-3 minutes, stirring a few times. Cook until it just starts to get golden. This step can also be done on the stove if you want, as the instant pot doesn’t really brown the chicken too well.

Close lid, select the Poultry function and adjust the time to 5 minutes.

Use a 10 minute Natural Release. Turn off the heat. Release the remaining pressure. Open the lid. Gently stir not to crush the chicken.

Cornstarch Slurry:

Select again the Sauté function. In a small bowl combine the cornstarch with the water, whisk until all combined with no lumps. Add the mixture to the Instant Pot and gently stir to combine. Cook on Sauté function for 5 more minutes, stirring occasionally, until the sauce thickens. This way you can make the sauce thicker. You can add more if you want to make the sauce even thicker, please note that it thickens as it cools too.

Turn off the Instant Pot and let the General Tso Chicken stand for 5-7 minutes, the sauce will thicken more.